For this cook you’ll need a Plate Setter, Water Pan, and a Grid Extender (if you want extra capacity).
BGE Set Up
Indirect with the Plate Setter on the Fire Ring, legs facing up. Water Pan beneath meat. Smoking wood of choice.
Cook at a dome temperature of 225 – 250F, then 400F+ to crisp skin.
Smoke for 1.5 – 2 hours. High heat for the last 15 – 20 minutes. Mop with BBQ sauce 5 minutes before pulling (optional).
- Chicken Wings
- BBQ Seasoning
- BBQ Sauce (Optional)
- Smoking Wood of Choice
For these smoked wings, the longer you dry-brine them the more flavor you’ll get. I seasoned liberally with Dizzy Pig’s Dizzy Dust, then let the wings sit in a plastic bag for at least 30 minutes (longer is better, overnight is best). Any BBQ rub or spice mixture will work for a dry-brine as long as there is some salt in it. That is the only prep work needed for this recipe. Pretty simple! For extra flavor, re-season the wings right before you put them on the Egg.
We are slow smoking these chicken wings, so set your Egg up to cook Indirect. Place the Plate Setter on the Fire Ring with the legs facing up. On top of the Plate Setter, place your Water Pan (filled with water). Last, place the cooking grate on top of the Plate Setter. If you desire extra space to cook more wings, a Grid Extender should be used.
Stabilize the Dome temperature to 225 – 250F; don’t forget to add your smoking wood! But before putting the wings on, make sure the smoke coming out of the Egg is “Sweet Blue” and NOT thick white smoke. This is the key to great tasting smoke flavor. Once the wings are on the Egg, close the Dome and smoke ’em for approximately 1.5 – 2 hours. The timing here will depend on how big of wings you get.
After the initial 1.5 – 2 hours of smoking, fully open the Draft Door and Daisy Wheel to raise the Dome temperature. The idea is that the smoke flavor is already developed, now the skin needs to get crispy. As the Dome temperature rises, check on the wings every 5 – 10 minutes until they are done to your liking.
An optional step is to mop them with BBQ sauce 5 minutes before you pull them off the Egg. The sauce will caramelize and you’ll have a nice, sticky chicken wing.
Chicken wings are one of those versatile foods that you can cook in several ways, with almost an infinite amount of flavor profiles. I already have done grilled wings, but really wanted to try slow smoking them. I am finding the more I use the Big Green Egg, the more I enjoy the “low ‘n slow” method; both the effort required and the tasty results! This recipe is really straightforward, but changing the dry-brine, smoking wood, and mop leaves so many possibilities for great tasting wings.
Grab a drink, and bask in the fruits of your “labor.” This recipe is another shining example of how little effort is needed to produce some extremely flavorful food when using the BGE. Enjoy your Big Green Egg slow smoked chicken wings, and be sure to have lots of napkins handy!